Moussaka is one such dish that, in its traditional Greek form, contains both milk and meat. If you are lactose intolerant, this dairy-free chicken moussaka that tastes just the same sans the harmful allergen you can’t have! Plus, it’s so easy to make–you’ll enjoy preparing this for sure!
Dairy-Free Chicken Moussaka
Love moussaka but lactose-intolerant? Here's a dairy-free chicken moussaka recipe you must try. It's just as delicious!
Ingredients
Meat Ingredients
- ½ kilogram ground chicken (minced chicken)
- 2 medium carrots - finely diced
- 2 small zucchinis - finely diced
- 5 cloves garlic
- 2 tablespoons dried marjoram
- 1 tablespoon dried mint
- 5 large tomatoes - peeled and chopped
- 100 ml chicken stock (chicken broth or chicken bouillon)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 large eggplants
- 2 tablespoons olive oil
- 1 teaspoon salt - fine
White Sauce Ingredients
- 50 grams margarine - milk-free
- 5 medium eggs
- 1 tablespoon sesame seeds
Instructions
Eggplant Instructions
- Preheat oven to 200 degrees Celsius. Wash and slice the eggplants into 2-centimetre thick slices. Put the eggplants on a baking tray lined with parchment paper. Drizzle with olive oil and a tiny bit of salt. Now bake in the oven for about 45 minutes, turning over the slices every 15 minutes.
- Now while the eggplant slices are in the oven, prepare the meat and white sauces.
Meat Sauce Instructions
- First, brown off the minced meat nicely and add onions. Continue stirring till the onions are bright golden.
- Then add the finely diced carrots and zucchinis, stirring for a minute or two.
- Finally, add spices and crushed garlic followed by chopped tomatoes and broth. Leave the meat sauce to simmer for at least half an hour. Add salt and pepper to taste.
White Sauce Instructions
- In a casserole with a thick bottom, melt the margarine/olive oil at low heat.
- Add the flour and whisk together. As the margarine/oil turns into a past, begin whisking in small quantities of oat milk, all the time making sure that no lumps remain.
- When all the oat milk has been added, heat slowly, stirring until the mixture thickens and begins to bobble. Take off the heat and wait for 5 to 10 minutes or until the sauce temperature fall below 80 degrees.
- Now whisk in the eggs, adding and whisking in vigorously one at a time. Add salt, white pepper and nutmeg for flavour.
- Take a large baking tray and place the baked eggplant slices carefully on the bottom in two layers. Add the meat sauce, distributing it equally over the eggplant.
- Finally, pour the white sauce owe and drizzle with sesame seed on top. Bake in the oven for about 45 to 60 minutes at 190 degrees Celsius until the top is nice and golden brown.
Nutrition
Calories: 367kcalCarbohydrates: 34gProtein: 20gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 156mgSodium: 819mgPotassium: 1392mgFiber: 11gSugar: 19gVitamin A: 4173IUVitamin C: 30mgCalcium: 189mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!